"James Silverton" > wrote in message
...
> On 8/17/2011 11:48 AM, Pico Rico wrote:
>> "Polly > wrote in message
>> ...
>>> Yesterday I was sort of pan-frying ( no fat so I guess that's maybe
>>> not
>>> exactly 'frying') some salmon croquettes. They were a little fragile.
>>> Since I'm the one who does the dishes, I opened the drawer where
>>> quite
>>> a collection of tongs, spatulas, dippers and forks are housed and tried
>>> several. All of them were adequate; none were great.
>>> What's your weapon of choice when you need to turn food to brown
>>> the
>>> other side? Polly
>>
>> you have some good answers, so I will ask a question: were they "too"
>> fragile? If so, why, and how to solve?
>>
>
> Adding a little beaten egg to the mix might make them hold together
> better.
>
>
The OP didn't tell us the recipe. I always add egg. Still doesn't make
them less "fragile" when you turn them in the pan. I still suggest a wide
spatula. That's what I use. A few might slightly crumble but they don't
fall apart.

Jill